Red Velvet Cupcakes with Cream Cheese Frosting

Name: Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 24 cupcakes
Cuisine: Deutsch
Ingredients: 2 1/2 cups All-purpose Flour; 1 tsp Baking Soda; 1 tsp Cocoa Powder, unsweetened; 1/2 tsp Salt; 1 cup (2 sticks) Unsalted Butter, softened; 1 3/4 cups Granulated Sugar; 2 large Eggs, room temperature; 1 tsp Vanilla Extract; 1 cup Buttermilk, room temperature; 1 tbsp Distilled White Vinegar; 2 tbsp Red Food Coloring (gel preferred); 8 oz (1 block) Cream Cheese, softened; 1/2 cup (1 stick) Unsalted Butter, softened; 4 cups Powdered Sugar, sifted; 1 tsp Vanilla Extract

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These Red Velvet Cupcakes are a classic American dessert, especially cherished around Valentine's Day for their striking color and rich flavor. The cupcakes themselves are incredibly moist with a subtle cocoa flavor, enhanced by buttermilk and a hint of vinegar, which also helps activate the red color. Crowned with a luscious, slightly tangy cream cheese frosting, they offer a perfect balance of sweetness and creaminess, making them an irresistible treat for any special occasion.

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Red Velvet Cupcakes with Cream Cheese Frosting

Prep Time25 min

Cook Time20 min

Servings24 cupcakes

DifficultyMedium

Equipment

Muffin TinsPaper LinersElectric Mixer (stand or hand)Mixing BowlsWire Rack

Instructions

1
Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together flour, baking soda, cocoa powder, and salt. Set aside.
2
In a large bowl with an electric mixer, cream together 1 cup softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in eggs one at a time, then stir in 1 tsp vanilla extract. In a separate small bowl, combine buttermilk, vinegar, and red food coloring.
3
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition, being careful not to overmix.
4
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cupcakes cool in the tins for a few minutes before transferring to a wire rack to cool completely.
5
While cupcakes cool, prepare the cream cheese frosting: In a large bowl with an electric mixer, beat softened cream cheese and 1/2 cup softened butter until smooth and creamy. Gradually add the sifted powdered sugar, 1 cup at a time, mixing until smooth after each addition. Beat in 1 tsp vanilla extract until frosting is light and fluffy.
6
Once cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top of each cupcake. Garnish with red sprinkles or chocolate shavings if desired.

Nutrition

Calories380 kcal

Protein4g

Fat20g

Carbohydrates

Frequently Asked Questions

Why use buttermilk and vinegar in red velvet cake?

Buttermilk and vinegar react with the baking soda to create a tender crumb and a slight tang, which is characteristic of red velvet. The acidity also helps to enhance the red color from the cocoa powder (though modern food coloring is the primary source of the vibrant red).

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them unfrosted in an airtight container at room temperature. Prepare the frosting separately and store it in the refrigerator. Frost the cupcakes just before serving for the best results.

How do I get a vibrant red color?

Using a high-quality gel food coloring is key for achieving a deep, vibrant red. Liquid food coloring often requires a larger quantity, which can thin the batter or frosting slightly.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.